Keto Sour Cream Coffee Cake

I’m beyond excited to share my 2 Net Carb Keto Sour Cream Coffee Cake with you! If you’ve been following me on Instagram for a while, you know that I’m all about creating low-carb, high-flavor treats that don’t sacrifice taste for incredible macros. And trust me, this low-carb loaf of goodness is no exception.

This keto coffee cake is so good, you won’t believe it’s low-carb! It’s incredibly moist, filled with a cinnamon streusel swirl, and topped with a thick layer of rich, velvety cream cheese frosting. It’s also made without any almond flour—just coconut flour, which means it’s not only low-carb, but also friendly to many of those who may have nut allergies. But even if you’re not allergic to almonds, you’ll love how coconut flour creates a slightly different texture that makes this cake even more indulgent. Don’t worry – it doesn’t make the cake taste like coconut!

I baked this low carb coffee cake in two mini loaf pans, which makes it perfect for slicing into thick, satisfying pieces that are perfect for enjoying with a cup of coffee (hence, “coffee cake”) or as a sweet treat any time of day. The best part is, it’s just 140 calories per slice, including the frosting! Plus, each slice has only 2 grams of net carbs, which means you can indulge without guilt.

This recipe is a sneak peek into The Keto Dessert eBook 2.0, my complete guide packed with over 120+ of my best keto baking recipes, all my low-carb baking secrets, and an ingredient shopping list to make keto baking a breeze. It’s everything you need to master the art of keto desserts—and I can’t wait for you to see it all!

Why You’ll Love This Keto Sour Cream Coffee Cake

1. Perfect Texture: Thanks to the combination of coconut flour and sour cream, this cake comes out perfectly moist, soft, and fluffy. It has that “just right” texture that you expect from a coffee cake—never dry or crumbly.
2. No Almond Flour: I know a lot of keto baking recipes call for almond flour, but I wanted to create something for those who are allergic to almonds, or just don’t always want to use almond flour. Coconut flour is a fantastic substitute, and it adds a subtle sweetness that pairs perfectly with the cinnamon streusel and cream cheese frosting. And no, it doesn’t make this cake taste like coconut!
3. Sweetened the Right Way: Instead of traditional sugar, this recipe uses sugar-free sweeteners, so you don’t have to worry about the sugar crash. I used a granulated erythritol/monk fruit blend for the cake and streusel, and powdered erythritol/monk fruit sweetener for the frosting, ensuring that this coffee cake stays low-carb while still tasting like the real deal.
4. Cinnamon Streusel: Let’s talk about the streusel for a second. I mean, who doesn’t love a little crunchy, cinnamon-sugary goodness mixed into their cake? The cinnamon streusel in this recipe is made with coconut flour, butter, and sweetener, creating that irresistible texture and flavor that makes each bite so delicious. It’s the perfect complement to the soft, rich cake.
5. Cream Cheese Frosting: A classic coffee cake wouldn’t be complete without frosting, and I don’t just top this with any frosting—I went all out with a rich and creamy cream cheese frosting. It’s silky, slightly tangy, and just the right balance of sweet. Plus, it’s super easy to make with only a few ingredients.
6. Super Low-Carb: If you’re following a keto or low-carb lifestyle, you’ll be happy to know that each slice of this cake has only 2 net carbs, even with the frosting! It’s the kind of treat you can enjoy without worrying about blowing your carb count for the day.

The Recipe: Keto Sour Cream Coffee Cake

Now, let’s get to the good stuff—the recipe for this low carb coffee cake! This one is super easy to make, and the results are just mouthwatering.

Ingredients and Step-by-Step Guide

This keto coffee cake is made with simple low-carb ingredients that work together to create a fluffy, moist cake topped with a crumbly cinnamon streusel and rich cream cheese frosting. Let’s look at each ingredient, why it’s used, and how to bring everything together for the perfect keto treat.

Cake Ingredients

1. Coconut Flour – This is the star flour in the recipe. It’s naturally low in carbs and high in fiber, making it a perfect choice for keto baking. Coconut flour absorbs a lot of moisture, so you only need a small amount compared to traditional flours.
2. Granulated Sugar-Free Sweetener – A keto-friendly sweetener, such as an erythritol/monk fruit blend or allulose, is used to provide sweetness without the sugar. It keeps the cake low-carb and gives it that classic coffee cake taste.
3. Baking Powder – This helps the cake rise, ensuring it turns out light and fluffy. It’s essential for giving the cake structure and a soft crumb.
4. Salt – Just a pinch of salt enhances all the flavors in the cake, balancing the sweetness and bringing out the richness of the other ingredients.
5. Sour Cream – This ingredient adds moisture and richness to the cake. It also helps create a soft, tender texture without adding too much liquid, which is crucial when baking with coconut flour.
6. Eggs – Eggs are essential in keto baking because they provide structure and help bind the batter together. They also work to give the cake a light, airy texture.
7. Vanilla Extract – Vanilla adds warmth and a sweet, aromatic flavor to the cake, enhancing its overall taste.
8. Unsalted Butter – Butter adds richness and flavor while also keeping the cake moist. It gives the coffee cake that delicious buttery taste we all love.

Cinnamon Streusel

1. Ground Cinnamon – Cinnamon is the star of the streusel layer. Its warm, spicy flavor is what makes a coffee cake taste so nostalgic and comforting.
2. Granulated Sugar-Free Sweetener – A keto sweetener like erythritol or monk fruit provides a sweet crunch to the streusel without adding carbs. I use an erythritol monk fruit blend.
3. Coconut Flour – A small amount of coconut flour helps absorb any extra moisture and gives the streusel its crumbly texture.
4. Unsalted Butter – Butter is what binds the streusel together, creating those irresistible crumbly bits that contrast beautifully with the soft cake.

Cream Cheese Frosting

1. Softened Cream Cheese – Cream cheese adds a tangy, creamy richness to the frosting. It pairs perfectly with the sweet cinnamon flavors of the cake.
2. Salted Butter – Softened butter adds smoothness and flavor to the frosting, balancing the tanginess of the cream cheese. Using salted butter gives a slight salty contrast, which enhances the sweetness.
3. Powdered Sugar-Free Sweetener – Powdered keto sweetener (like confectioner’s erythritol/monk fruit) dissolves easily into the frosting, creating a smooth and fluffy texture without any grittiness.
4. Vanilla Extract – Vanilla adds a touch of warmth and enhances the overall flavor of the frosting, making it taste rich and indulgent.

Step-by-Step Instructions

1. Make the Cake Batter

Start by whisking together the dry ingredients—coconut flour, sweetener, baking powder, and salt. Combining these first ensures the baking powder is evenly distributed, so the cake rises uniformly.

Next, add the wet ingredients: sour cream, eggs, and vanilla extract. These ingredients add moisture, structure, and flavor. Finally, mix in the melted butter, which gives the batter a smooth consistency. The result will be a thick, spreadable batter perfect for layering.

2. Prepare the Cinnamon Streusel

In a small bowl, combine the cinnamon, sweetener, and coconut flour. Add melted butter and mix until crumbly. This simple streusel will add a warm, sweet-spiced layer and a delightful texture contrast to the cake.

3. Assemble the Cake

Divide the batter between two mini loaf pans. Start by spreading half of the batter into each pan. Sprinkle on half of the cinnamon streusel, then layer the rest of the batter on top. Finish with the remaining streusel for a perfect crumbly topping.

4. Bake the Cake

Bake the cakes in a preheated oven until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. This ensures the cake stays tender and doesn’t dry out. Allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack.

5. Make the Frosting

While the cakes cool, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sweetener and vanilla extract, mixing until the frosting is light, fluffy, and easy to spread.

6. Frost and Serve

Once the cakes are completely cooled, generously spread the cream cheese frosting over the top of each loaf. For a finishing touch, sprinkle a little extra cinnamon over the frosting.

Tips for Success

• Don’t Skip the Cooling: Make sure the cakes cool completely before frosting them. This helps the frosting to set properly, and it also ensures you don’t have a melted, gooey mess when you try to frost it.
• Use Full-Fat Ingredients: For the best flavor and texture, stick with full-fat sour cream, cream cheese, and butter. These ingredients not only make the cake moist but also add richness that’s essential to the flavor.
• Cut Thick Slices: Don’t skimp on the size of your slices—each one should be thick and satisfying! This recipe makes 12 generous slices, which is perfect for sharing (or not).

Why I Love This Recipe

As the massive sweets lover I am, I’m always trying to find ways to make my treats as delicious as possible while keeping them keto-friendly. This low carb coffee cake recipe is the perfect combination of rich, moist cake and the perfect amount of sweetness, all while sticking to those keto macros. Whether you’re enjoying it with your morning coffee, serving it to guests, or just craving something sweet, this cake is the perfect solution.

How to Make Keto Coffee Cake

Making keto coffee cake is surprisingly easy, and the results are worth every step! This keto sour cream coffee cake uses simple ingredients like coconut flour and sugar-free sweeteners to create a low-carb treat that tastes just like traditional coffee cake. The process involves whipping up the coffee cake batter, layering it with a cinnamon streusel, and finishing it off with cream cheese frosting.

You can easily customize this recipe! For example, you can transform the loaf into coffee cake muffins by simply dividing the batter into a muffin tin instead of loaf pans. Bake the muffins at the same temperature (350°F) for 18–22 minutes, and you’ll have individually portioned, easy-to-serve treats.

Whether you’re making a loaf or muffins, the key to success is using coconut flour. Unlike almond flour, coconut flour absorbs more liquid, giving this keto coffee cake coconut flour its perfectly moist and fluffy texture without being dense or dry.

Can I Leave Out the Sour Cream Because I Don’t Like Sour Cream?

Sour cream is one of the secret ingredients that makes this keto cinnamon coffee cake so moist and tender. However, if you don’t like sour cream, don’t worry—you have options!

You can replace the sour cream with full-fat Greek yogurt or heavy cream. Both substitutes will maintain the creamy texture and provide the richness that sour cream brings to the batter. Greek yogurt, in particular, works well for a slightly tangy flavor, while heavy cream gives a neutral richness. Either way, the result will still be a low-calorie cinnamon coffee cake that’s just as delicious as the original.

Why This Recipe Stands Out

This keto coffee cake is designed to hit all the marks of a traditional coffee cake while keeping it low-carb and keto-friendly:

• Moist, Fluffy Texture: Thanks to the coconut flour and sour cream combination, this cake is anything but dry.
• Cinnamon Streusel Perfection: The crumbly cinnamon layer adds that signature flavor of classic coffee cakes, making it feel indulgent yet guilt-free.
• Versatile Formats: Whether you make this into a loaf, coffee cake muffins, or even a bundt cake, the results are equally fantastic.
• 2 Net Carbs Per Slice: Perfect for anyone following a low-carb or keto lifestyle, it’s an easy keto coffee cake recipe that won’t derail your goals.

Keto Coffee Cake Variations

1. Make It Muffins: As mentioned earlier, turn this keto sour cream coffee cake into coffee cake muffins by using a muffin tin. It’s a great option for meal prep or serving guests.
2. Add a Nutty Crunch: Sprinkle chopped walnuts or pecans on top of the cinnamon streusel for a delightful crunch.
3. Go Dairy-Free: If you’re avoiding dairy, substitute the sour cream with unsweetened coconut cream and use a dairy-free cream cheese for the frosting.

Why Coconut Flour is the Star

If you’ve tried keto baking before, you know how tricky it can be to get the texture just right. This keto coffee cake coconut flour recipe nails it by using coconut flour instead of almond flour. Coconut flour absorbs more liquid, which helps keep the batter moist without making it dense. Plus, it’s naturally low-carb and nut-free, making this cake perfect for anyone with almond allergies.

Tips for Perfect Keto Coffee Cake

1. Don’t Overbake: The cake is ready when a toothpick inserted into the center comes out with just a few crumbs. Overbaking will dry out the cake.
2. Cool Completely Before Frosting: Frosting the cake while it’s warm will cause the cream cheese frosting to melt and slide off. Patience is key!
3. Make It Ahead: This easy keto coffee cake tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 5 days.

A Final Word

Whether you’re a fan of a classic traditional coffee cake or you’re looking for a creative twist on keto baking, this recipe has you covered. With its rich cinnamon streusel, creamy frosting, and low-carb ingredients, this keto cinnamon coffee cake will quickly become a staple in your kitchen.

Don’t forget to experiment! Turn the loaf into muffins, customize the toppings, or try new flavor combinations to keep things fresh. No matter how you make it, this cake is proof that indulgence and healthy eating can go hand in hand.

Let me know if you give this recipe a try—I’d love to hear your thoughts!

This recipe is just one of many that you’ll find in my Keto Dessert eBook 2.0, which is filled with over 120+ mouthwatering recipes, helpful baking tips, and detailed nutritional information. It’s your ultimate guide to creating all of your favorite desserts, guilt-free. Every single recipe includes macros and calorie counts, so you never have to guess if you’re staying on track with your low-carb goals.

So go bake this keto sour cream coffee cake, and enjoy! I hope you love it as much as I do. Be sure to tag me on Instagram at @sarahsfitfood when you make it, so I can see your beautiful creations.

Happy baking, and I’ll talk to you soon!

Xo,

Sarah

What are you baking next? If you’re looking for more low carb breakfast baking recipes, check out my recipes for Keto Banana Bread, Keto Cookie Crisp Cereal, or Keto French Toast Sticks!

Keto Sour Cream Coffee Cake

Sarah

4.75 from 8 votes

Indulge in this low-carb keto coffee cake recipe with cinnamon streusel and cream cheese frosting. Only 2 net carbs, and no almond flour!

Per slice including frosting: 140 calories 12g F / 2g C (net) / 3g P / 2g fiber / <1g sugar

Print Recipe Rate Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 slices

Calories 140 kcal

Want to save this recipe? 💌

I’ll email this post to you, so you can come back to it later! -Sarah

Ingredients

  

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Cake:

• ½ cup coconut flour 56g
• ⅓ cup granulated sugar-free sweetener 64g
• 2 tsp baking powder 8g
• ¼ tsp salt 1.5g
• ½ cup sour cream 120g
• 3 large eggs
• 1 tsp vanilla extract 5ml
• ¼ cup unsalted butter melted (56g)

Cinnamon Streusel:

• 1 Tbsp ground cinnamon 8g
• ¼ cup granulated sugar-free sweetener 48g
• 2 tsp coconut flour 5g
• 1 Tbsp unsalted butter melted (14g)

Cream Cheese Frosting:

• ½ cup cream cheese softened (112g)
• 2 Tbsp salted butter softened (28g)
• 1 cup powdered sugar-free sweetener 192g
• 1 tsp vanilla extract

Instructions

 

• Preheat the Oven: Set your oven to 350°F (175°C). Line two mini 5 ½ x 3-inch loaf pans with parchment paper or lightly grease them to prevent sticking.
• Make the Cake Batter: In a large mixing bowl, combine all of the dry cake ingredients (coconut flour, sweetener, baking powder, and salt). Whisk everything together to ensure it’s well-mixed. Then add in the sour cream, eggs, and vanilla extract. Stir everything together, and finally, add the melted butter. Continue to stir until the batter is smooth.
• Prepare the Cinnamon Streusel: In a separate small bowl, mix together the cinnamon, sugar-free sweetener, coconut flour, and melted butter. Use a fork or your fingers to crumble the mixture together, creating that delicious streusel texture.
• Assemble the Cake: Spoon half of the cake batter into each of the mini loaf pans. Spread it evenly. Then, sprinkle half of the cinnamon streusel mixture over the batter in each pan. Top with the remaining cake batter, and finish by sprinkling the rest of the streusel on top.
• Bake the Cake: Bake the cakes in the preheated oven for about 25-30 minutes. Check doneness by inserting a toothpick into the center of the cakes—it should come out with just a few moist crumbs. Allow the cakes to cool in the pans for a few minutes, then transfer them to a wire rack to cool completely.
• Make the Frosting: While the cakes are cooling, make the cream cheese frosting. In a medium-sized bowl, beat the softened cream cheese and butter together until smooth. Add the powdered sweetener and vanilla extract, then continue to beat until the frosting is fluffy and well-combined.
• Frost the Cakes: Once the cakes are completely cooled, spread the cream cheese frosting generously over the top of each loaf. If desired, dust with a little extra cinnamon for a finishing touch.
• Slice and Serve: Cut each loaf into 6 thick slices. Now, the fun part—enjoying every bite of this decadent, low-carb, keto-friendly treat!

Nutrition

Calories: 140kcalCarbohydrates: 4gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 74mgSodium: 195mgPotassium: 46mgFiber: 2gSugar: 1gVitamin A: 454IUVitamin C: 0.1mgCalcium: 73mgIron: 0.5mg

Tried this recipe?Let us know how it was!